Spinach-and-Gruyère Soufflé

Name: Spinach-and-Gruyère Soufflé
Ingredients: 2 tablespoons fine plain or seasoned breadcrumbs; 2 tablespoons fine plain or seasoned breadcrumbs; 3 tablespoons unsalted or salted butter; 3 tablespoons unsalted or salted butter; ½ small onion, minced; 3 tablespoons all-purpose flour; 1 cup whole milk; ¼ teaspoon salt; ⅛ teaspoon coarsely ground black pepper; ¼ teaspoon ground nutmeg; Pinch of cayenne pepper; ½ cup (2 ounces) grated Gruyère or Swiss cheese; ½ cup (2 ounces) grated Gruyère or Swiss cheese; 1 (10- to 12-ounce) package frozen chopped spinach, thawed and well drained; 5 large egg yolks, at room temperature; 6 large egg whites, at room temperature; ¼ teaspoon cream of tartar

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Eggs

By Julia Rutland

Published 2021

About

Soufflés have a reputation for being fussy and difficult to create—not so! Ignore the temptation to open the door to check on its progress—a sudden drop in temperature may cause it to collapse.

Ingredients

2 tablespoons fine plain or seasoned breadcrumbs
3 tablespoons unsalted or

Side dish
Vegetarian

Method

Preheat oven to 400°F. Butter bottom and sides of an 8-cup or 2-quart soufflé dish. Sprinkle evenly with breadcrumbs.

Melt 3 tablespoons butter in a saucepan over medium heat. Add onion and cook, stirring frequently, for 3 minutes or until tender. Add flour and cook, stirring c